Jordan Marsh Blueberry Muffins
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Ingredients:
1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups large fresh blueberries
1-1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
Instructions:
Preheat oven to 375°F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups.
Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
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I needed a great blueberry muffin recipe to utilize some freshly picked local (central Florida) blueberries which I had frozen a few weeks ago.
Having grown up in MA, near a Jordan Marsh store, I fondly remember how great their muffins were.
Although I am not sure if this recipe is the authentic Jordan Marsh blueberry muffin recipe, it is pretty good!
It’s ingredients are pretty basic, therefore I had all of the ingredients on hand.
It was easy to put together-no sifting.
The muffins were perfectly browned after 5 extra minutes of baking-due to the use of frozen berries. They were sweet enough, and moist.
This recipe made 16 regular sized muffins.
The muffin mix was pretty thick and cold, so its consistency was more like a dough instead of a batter.
These muffins didn’t crown, or form a muffin top which was fine with me. That may have been due to the batter consistency, and temperature.
This time I did not mash any berries, as the recipe suggested, but next time I will.
Lastly, I believe this recipe would work well as a base for other fruit muffins.
I would rate this recipe 4 1/2 out of 5 stars.